Effect of oil and shortening in rice bread quality: Relationship between dough rheology and quality characteristics.

This study showed that the type and quantity of fat added in rice based breads affect the bread quality in a different way. In general, it can be said that the incorporation of up to 20% oil improved rice based breads. Oil increased the specific volume, the a* and b* parameters of the crust and the cell density. It also decreases hardness, cohesiveness, springiness, resilience, and the L* parameter. Converse to breads made with oil, the addition of shortening can negatively affect the quality of the breads. Moreover, the correlation analysis has demonstrated that the study of dough rheology could be a good predictor of gluten-free bread quality.